This is a very special coffee, from the multi-generational Quinayas family. These days, the Quinayas family includes Miller and his sister Edilma, Miller’s son Yamid, and Yamid’s brother-in-law, Hugo Melo. They have beautiful soils high in organic matter, good rainfall, and lots of shade trees with old varieties, but their access to processing, farm management information and support has historically been quite minimal.
Yamid works alongside his brother-in-law Hugo, processing their coffee on a shared mill, and drying their coffee in a beautiful dryer that they built together using funds from an interest-free loan we extended to them several years ago. To process, Yamid ﬁrst ﬂoats the cherries to remove under- and over-ripes, and then intentionally leaves cherries for an initial “cherry ferment” for 24 hours. From there, coffee is de-pulped and left to ferment in a low-oxygen environment- in sealed pickle barrels- for 12-36 hours, depending on weather conditions. Yamid carefully measures the pH of the coffee, watching once pH measures between 4 and 4.2. From there, coffee is lightly and gently washed, before moving to a nylon bag where the remaining liquid is left to drain out a bit further for an hour or so. Next, coffee is transferred to the new two-story dryer where it’s carefully tended to on the platforms under shade for almost a month. This dryer was designed and built by Yamid and Hugo. The family saved up and bought materials, and constructed a system better than seen on large estates. The structure provides protection from direct sunlight, but full ventilation, ensuring that the moisture leaves the bean over a slow and steady process, which helps to keep the coffee stable and lock in the quality for much longer.
Yamid has been slowly transitioning away from using synthetic chemical inputs in his farming, and has received training in organic vegetable growing, pruning and shade tree management, and how to make homemade organic fertilizers and fungicides. These products involve mixing farm waste, manure, animal blood and guts, sugar cane waste and organic minerals, and the key ingredient: microorganisms collected from virgin mountain soil. These are long, extended fermentation brews that enrich microbial populations in soils and keep trees healthy and able to ﬁght off foliar fungal diseases. This is another beautiful farmgate coffee.
Cupping Notes: Cacao, stone fruit, honey and vanilla notes
Brew Recommendations: Drip, French press, pour-over and espresso
Varietals: Caturra, Tabi, and Typica
Elevation: 1850 meters above sea level
Processing Method: Wet process (washed) and patio sun-dried
Equity and Transparency Pricing Levels
Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below
Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below
Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below